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Grouper with Tomatillo-and-Green Chile Chutney

Photo: Becky Luigart-Stayner; Styling: Mike Jones
Yield 4 servings (serving size: 5 ounces fish and about 1/3 cup chutney)

Ingredients

  • 3/4 pound tomatillos (about 5 large)
  • 1 cup chopped onion
  • 1 cup sugar
  • 1 cup cider vinegar
  • 1/2 cup chopped jalapeño pepper
  • 1 teaspoon ground red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 4 (6-ounce) grouper or other firm white fish fillets
  • Cooking spray
  • Lemon wedges (optional)

Nutrition Information

  • calories 411
  • caloriesfromfat 7 %
  • fat 3 g
  • satfat 0.5 g
  • monofat 0.5 g
  • polyfat 1 g
  • protein 34.7 g
  • carbohydrate 63.8 g
  • fiber 1.3 g
  • cholesterol 63 mg
  • iron 2.4 mg
  • sodium 388 mg
  • calcium 71 mg

How to Make It

  1. Discard husks and stems from the tomatillos, and chop. Place the tomatillos and the next 8 ingredients (tomatillos through coriander) in a saucepan, and bring to a boil. Reduce heat, and simmer 1 hour or until mixture is thick, stirring occasionally. Spoon chutney into a bowl; cover and chill.

  2. Prepare grill or broiler. Place grouper on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until fish flakes easily when tested with a fork. Serve with chutney; garnish with lemon, if desired.